Office Building & Room Number: CM 122H, Annandale Campus
Telephone: 703-323-2117
E-mail: bwong@nvcc.edu

HRI 106 - Principles of Culinary Arts I

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment.

HRI 145 - Garde Manger

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.

HRI 197 - Cooperative Education – ACF Apprentices   

American Culinary Federation / Nation’s Capital Chef’s Association Cook’s Apprenticeship Program:  Chef Wong conducts the Cook’s Apprenticeship Program at Northern Virginia Community College. It is a 3 year period of paid training through full–time employment under the supervision of a qualified chef.  The apprentice attends classes at NVCC one day per week.

This is the only ACF Apprenticeship program in the Washington DC metropolitan area.  For more information about the Cook’s Apprenticeship Program, please visit their website at: http://www.acfchefs.org/Content/Education/Apprenticeships/Apprenticeship_for_S.htm

Chef Wong began her culinary career as an apprentice at The Greenbriar Hotel, White Sulphur Springs, WVA; as a line cook at the Woodmont Country Club, Rockville, MD; as Sous Chef at the Washington Golf and Country Club, Arlington, VA; and as catering chef / manager at Oakland Community College, Farmington Hills, MI. She was the chef-instructor and Hospitality Management program coordinator at the University of Toledo, Toledo, OH for four years prior to starting the culinary program at NVCC in September 1993.

Chef Wong also teaches in the culinary arts program at the Art Institute of Washington in Arlington, VA.